Let’s get our veggie burger on with these Homemade White Bean Burgers! They’re aways part of our meal prep routine and are freezer-friendly too!
Say hello to my latest veggie burger!
These homemade white bean burgers are full of flavor and freezer-friendly too! So feel some to make some to eat now, and a few to scarf later too!
These vegetarian burgers feature a blend of chickpeas and cannellini beans with a medley of veggies and spices for a crazy tasty veggie burger that’s full of texture and flavor.
tasty toppings for veggie burgers
Choose your favorites from the list below!
- pickled red onion (see below for an easy peasy recipe)
- ketchup +/or mustard (hellooo classic!)
- chipotle honey mustard
- lettuce or slaw
- thinly sliced jalapeños
I topped mine with lettuce, massaged kale and cabbage slaw, and thinly sliced jalapeño along with a drizzle of my favorite homemade cheese sauce in place of the usual slice of cheese. SO GOOD!
Homemade White Bean Burgers
As written the white bean burger patties themselves are vegetarian, gluten-free, and dairy-free.
For a vegan veggie burger, choose the flax egg option as the binder and then choose your favorite vegan toppings for your burger! For gluten-free burgers, use GF certified oats and snag your favorite GF buns or opt for a lettuce wrapped burger with all the fixings – they’re delicious!
Homemade White Bean Burgers
Let's get our veggie burger on with these Homemade White Bean Burgers!
- 1 can chickpeas (15 oz)
- 1 can cannellini beans (15 oz)
- 1 cup finely diced red bell pepper
- 1.5-2 cups finely diced onion
- 1 cup finely diced celery
- 2 cloves garlic, minced
- 3 TBSP olive oil (plus extra for pan frying burgers)
- 1 cup cooked quinoa
- 1 + 1/2 cups rolled oats or ground/quick oats (not instant)
- 2 large eggs or flax eggs if vegan
- 1 tsp Italian seasoning blend (I use salt-free Mrs. Dash)
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp kosher salt
- 1/8-1/4 tsp freshly ground black pepper
- crushed red pepper flakes for a spicer patty; add to taste
Drain and rinse beans, then set aside.
Dice and mince your veggies and garlic. Sauté celery, onion, and red pepper in 3 TBSP of oil. Season with a pinch of salt and pepper, to taste.
Once the veggies are tender, add garlic sauté until fragrant, approx. 30 seconds.
Transfer to a large bowl and add the beans, quinoa, spices, and half the oats. To help hold the burgers together, partially mash beans into veggies with a large fork, mashing about 1/2 of the mixture and leaving the rest mostly whole. Partially whisk eggs and mix into the veggie mixture. Lastly keep adding remaining oats until desired texture is reached. The mixture will be a bit sticky, which is what we're going for!
To make the patties, your veggie mixture into 8 tightly packed balls.
Cup each in the palm of your hands and squeeze tightly, rotating as you gently but firmly press it into a disc using your thumb. Tightly packing each patty will help them hold together, as will chilling. I like mine on the thiner side so middles cook all the way through, but not so thin that they won't hold their shape.
Form into 8 patties, place on two parchment paper lined plates (or a baking sheet if you have room) and refrigerate 30 minutes or longer.
Feel free to prep these overnight, leaving them covered int the fridge to chill. I typically make one burger right away and then leave the remainder in the fridge overnight. The following day I cook up the rest of the burgers and split the batch between the fridge and freezer.
Ready to eat? Pour a tablespoon or two of oil in a skillet, heat to medium-high, so the burgers sizzle when you add them to the pan. Cook for a few minutes on each side until you're left with a golden crust. and a warm center. Repeat for each burger, or cook two at once if you have a big enough pan! I'd skip crowding all four together just because they're a pain to flip when all up in eachother's business.
Once they've had a chance to partially freeze you can pile them in baggies or your favorite airtight container. To re-heat frozen veggie burgers, simply pop on a lined baking sheet in the oven or toaster oven for approx. 20 minutes at 400°F. Bake until the outside is crispy and the center is hot.
This recipe yields 8 delicious veggie burgers; some to scarf now and a few to freeze for later
For a vegan veggie burger, use two flax eggs in place of the eggs.
Nutrition Facts are an estimate gathered using an online recipe nutrition calculator. Values calculated for the veggie burger patties, adjust as needed with choice of toppings and extras.
To freeze, simply cook the burgers, allow to cool a bit, and then freeze (spaced) on a plate or cookie sheet.
Once they’ve had a chance to partially freeze you can pile them in baggies or your favorite airtight container. To re-heat frozen veggie burgers, simply pop on a lined baking sheet in the oven or toaster oven for approx. 20 minutes at 400°F. Bake until the outside is crispy and the center is hot.
hungry for more?
I like mine on a bun, fully loaded, but also really enjoy these bean burgers on a loaded lettuce wrap or crumbled on top of a big veggie-filled salad.
If you get a chance to try these homemade white bean burgers, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!